FONDUE WITH CHEESE RECIPES

Name: Cheese Fondue
Yield: Makes 6 servings
Ingredients: 1 garlic clove, halved crosswise; 1½ cups dry white wine; 1 tablespoon cornstarch; 2 teaspoons kirsch (optional); ½ pound Emmental cheese, coarsely grated (2 cups); ½ pound Gruyère, coarsely grated (2 cups)

CHEESE FONDUE RECIPE | EPICURIOUS

Cheese Fondue Recipe | Epicurious image

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Provided by The Gourmet Test Kitchen

Total Time 30 min

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)

Steps:

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

KIDS CAN MAKE: CHEESE FONDUE RECIPE - FOOD NETWORK

Kids Can Make: Cheese Fondue Recipe - Food Network image

As an appetizer or main dish, this cheese fondue is a fun and interactive meal your little ones can help with. For both little and big kids: Let them help shred the cheese and stir it into the simmering apple juice, and choose and help prep all the dippers.

Provided by Food Network Kitchen

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings (3 cups dip)

Number Of Ingredients 16

Ingredients

2 cups filtered apple juice
1 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1/4 cup grated Parmesan
1/2 teaspoon country-style Dijon mustard
Kosher salt and freshly ground black pepper
1 baguette, torn into 1/2-inch chunks (about 8 cups)
2 crisp apples, cored and cut into 6 to 8 wedges each
2 cups baked potato tots
2 cups broccoli florets
2 cups cooked penne pasta
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup pretzel-style crisps or crackers
1/2 pound salami, cut into 1/2-inch chunks
1/2 cup cornichons or gherkins

Steps:

Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

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